Chocolate Mousse Filled Cream Puffs

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The simplest and most delicious Chocolate Mousse Filled Cream Puffs! Made with homemade choux pastry, that's typically thought to be tedious and difficult, but is actually so much easier to make than you might think! Simply make the mixture, pipe, and bake until golden brown. It's really that easy!

4 Quick Tips For These Chocolate Cream Puffs

01 If using sheet gelatin rather than powdered gelatin, you will need 1/2 sheet. 02 he melted chocolate NEEDS to be warm for this recipe. 03 To check if your choux is the right consistent, lift the beater and see if the batter forms a V when falling off. 04 Don't skip tapping down the tops of the choux pastry! White Line Get The Recipe!

Whip cream to stiff peaks. Refrigerate until ready to use.

Dissolve gelatin in water. Set aside.

Whisk together egg, egg yolk, and sugar. Place over a simmering pot of water. Heat, whisking continually, to 135°F.

Add gelatin. With an electric mixer, beat until light and airy, about 3-4 minutes.

Melt chocolate.

Immediately stir into egg mixture. Fold in whipped cream. Refrigerate until needed.

Place milk, water, salt, sugar, and butter in a medium saucepan. Bring to a boil. Remove from heat.

Stir in flour. Return to heat. Cook, stirring constantly, until it cleans the side of the pot.

Beat in eggs, one at a time, until smooth and glossy.

Pipe 1 inch rounds onto prepared pan. Tap peaks down with water damp finger.

Bake for 10 minutes. Reduce heat. Bake for an additional 15-20 minutes.

Split cooled choux puffs in half horizontally. Pipe in mousse. Replace tops.

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